Step 1

Heat the oil in a large fry pan over high heat. Sauté the onion and salt for 5-6 minutes or until golden brown. Reduce the heat to medium, add the almonds, pistachios, sultanas, cardamom and saffron to the pan and toss over the heat for 1-2 minutes or until the nuts are just beginning to colour. Remove from the heat.

Step 2

Toss the onion mixture through the cooked rice. Add the pomegranate seeds and coriander. Dress the salad with the lemon juice and pomegranate molasses and season well to taste with salt and pepper. Serve with extra lemon wedges and Persian feta.